Orange Meringue Pie
This recipe comes from the hard-to-find Little Blue Book collection from the Haldeman-Julius Publications. The book “How to Make Desserts, Pies and Pastries” by Mrs. Temple is No. 1179 in the collection from 1927.

Filling:
1 c sugar
1/8 t salt
1/3 c flour
1 c orange juice
1/4 c lemon juice
1 t grated orange rind
2 egg yolks, beaten
1 t butter

Meringue Topping:
2 egg whites
1/8 t salt
4 T sugar
1 t grated orange rind

1 Prebaked pie crust

For the filling: Mix the sugar, salt and flour in the top of a double boiler. Add in juices and cook until thickened, stirring constantly. Add in the egg yolks and butter and cook for another two minutes. Pour into an already cooked pie shell.
For the topping: Beat the whites with salt until firm. Add in the sugar and beat until glossy. Fold in the orange rind and top the pie with it. Bake in a moderate oven for about eight minutes until lightly browned.

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